Buckwheat-Sour Cream Waffles

Buckwheat flour gives these waffles an earthy flavor.

  • Servings: 6
Buckwheat-Sour Cream Waffles

Source: Martha Stewart Living, June 1999

Ingredients

  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs, separated
  • 1 cup sour cream
  • 1 1/2 cups milk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Fresh blueberries (optional)
  • Homemade Creme Fraiche

Directions

  1. Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon.

  2. In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined.

  3. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.

  4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron.

  5. Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with blueberries and a dollop of creme fraiche.

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